Hot tip
* Greatly enjoyed lunch at a new (to me) restaurant in George’s Street called Sixty Six (Tel 01-4005878).
Rachel Clancy, late of Cookes, is the brainchild behind this seriously busy café deli which opens at 8am for Breakfast, 12pm for lunch and 5pm for dinner.
Lots of variations on sausage and mash, great little starter salads, panini, chicken dish of the day, variety of fish dishes, spaghetti and meatballs.
The kitchen also offers up tempting desserts like Amaretto crumble, bread and butter pudding with Baileys, raspberries and natural yogurt, chocolate milkshake with warm chocolate cake....
I enjoyed the lamb kebabs with harissa mayo and a superb cheese plate with membrillo.
* L’Gueuleton, on Fade Street, (Tel 01-6753708) - around the corner from Hogan’s Pub, this buzzy cafe has recently been expanded. They don’t take bookings, nor is there any name over the door.
You’ll probably have to queue but it’s worth it.
* A little off the city centre, but worth the few minutes walk, is Ely in Ely Place (Tel 01-6768986) - a wine bar and food, mostly organic. This place is comfy, the food is yummy, and there’s a serious selection of wine to tempt you to abandon your shopping altogether.
* At O’Connells in Ballsbridge, (Tel 01-6473304) Tom O’Connell encourages his chefs to use fresh naturally produced local food in season, and is a great supporter of the Irish artisan producers. O’Connells has developed a loyal following and is still considered to be outstanding value for money.
* Finally, not cheap but a wonderful treat - afternoon tea at The Four Seasons, Ballsbridge (Tel 01-6654000), beats afternoon tea at The Ritz hands down.
The service is superb - a selection of carefully judged sandwiches, warm scones served with Glenilen cream and finally a tempting dessert trolley with little tartlets that not only look good, but really taste delicious.
This truly is a pleasurable way to catch up with friends.
* More Eurotoque Cavan Crystal Winners
Awards also went to craft butcher Hugh Maguire for his fresh blood black pudding; Alan Pierce and Mark Winterbotham of Gold River Farm in Aughrim, Co Wicklow and Honor Moore received a special lifetime contribution award for her food writing over the past 60 years.
* Slow Food Event at Ballymaloe Cookery School
Learn how to make Marmalade and Winter Preserves with Darina Allen between 2.30 and 5pm on Saturday January 21.
Details from 021-4646785. Booking essential.
